Tonkatsu Sandwich

Ingredients

Japanese white bread

4 slices

Tonkatsu sauce

1/4 cup

Cabbage

1 cup, finely shredded

Vegetable oil

for frying

Panko breadcrumbs

1 cup

Egg

1, beaten

All-purpose flour

1/2 cup

Black pepper

to taste

Salt

to taste

Pork loin cutlets

2 (about 1-inch thick)

Instructions

1. Start by seasoning the pork cutlets with salt and black pepper on both sides.
2. Prepare three shallow bowls: one with flour, one with the beaten egg, and one with panko breadcrumbs.
3. Dredge each pork cutlet in the flour, ensuring it is evenly coated. Then dip it into the beaten egg, allowing any excess to drip off, before coating it thoroughly with panko breadcrumbs.
4. In a frying pan, heat enough vegetable oil over medium heat to cover the bottom of the pan.
5. Carefully place the breaded pork cutlets in the hot oil and fry them for about 3-4 minutes on each side, or until they are golden brown and crispy.
6. Once cooked, transfer the cutlets to a plate lined with paper towels to drain excess oil.
7. Take two slices of Japanese white bread and spread a generous amount of tonkatsu sauce on one side of each slice.
8. On one slice of bread, place a fried pork cutlet on top of the sauce side.
9. Add a mound of finely shredded cabbage on top of the pork cutlet.
10. Top with the second slice of bread, sauce side down, pressing gently to hold everything together.
11. Repeat the process to make a second sandwich with the remaining ingredients.
12. Cut the sandwiches in half, serve immediately, and enjoy the delicious crunch!